Bacon And Pepper Jack Mac Cheese Recipes

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BACON AND PEPPER JACK MAC & CHEESE



Bacon and Pepper Jack Mac & Cheese image

Cheesy, creamy and smoky, this not a traditional macaroni and cheese recipe. We really loved the bits of bacon throughout the mac and cheese. The jalapeno adds a mild spice, but it's not overwhelming. When looking for a special treat for the family, make sure to add this recipe to your menu. Creamy and delicious!

Provided by Diane Rodriguez

Categories     Pasta

Time 30m

Number Of Ingredients 12

12 oz dried pasta (I use medium shells or cavatappi)
10 slice bacon
1 Tbsp butter
1 medium onion, small dice
1 small jalapeno, seeded and minced
2 clove garlic, pressed or minced
3 Tbsp all-purpose flour
3/4 c chicken broth
1/2 c half and half or heavy cream (I use a mix)
1/4 c softened cream cheese
8 oz brick pepper jack, grated
salt and pepper

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Steps:

  • 1. Cook the bacon in a large skillet until crispy. Set aside on a paper lined plate to cool, then chop.
  • 2. While bacon is cooking, bring a large pot of water to a boil, salt generously. Add the pasta and cook until al dente. Drain. Rinse so it doesn't stick together and set aside.
  • 3. Add the butter to the bacon drippings. When the butter melts, add in the onion and jalapeno. Cook until soft.
  • 4. Add the minced garlic and cook another minute or so, being careful not to burn the garlic.
  • 5. Add the flour to the skillet. Stir and cook just for a minute. Add in the chicken broth and half/half or cream. Bring up to a simmer, stirring until sauce thickens.
  • 6. Once sauce thickens, add in the cream cheese and pepper jack. Stir until melted.
  • 7. Add in the cooked pasta and stir to coat all the pasta. Add in the chopped bacon and stir. Adjust seasonings with the salt and pepper and serve.

CONTEST-WINNING PEPPER JACK MAC



Contest-Winning Pepper Jack Mac image

When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest. -Rianna Styx, Libertyville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
TOPPING:
3/4 cup panko bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar french-fried onions, crushed

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Steps:

  • Cook macaroni according to package directions; drain and set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 859 calories, Fat 64g fat (37g saturated fat), Cholesterol 191mg cholesterol, Sodium 1127mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

BACON-PEPPER MAC AND CHEESE



Bacon-Pepper Mac and Cheese image

Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 14

3 cups uncooked penne pasta (10 oz)
1/3 cup butter
1 medium red bell pepper, thinly sliced (about 1 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
2 1/4 cups milk
10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
1 cup shredded sharp Cheddar cheese (4 oz)
4 oz Muenster cheese, shredded (1 cup)
2 oz Gruyère cheese, shredded (1/2 cup)
1/4 cup Progresso™ Italian style bread crumbs

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Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
  • Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
  • Bake uncovered 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g

BACON MAC & CHEESE



Bacon Mac & Cheese image

Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.-Shelly Boehm, South Bend, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

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Steps:

  • Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 438 calories, Fat 26g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

SPICY JALAPENO-BACON MAC AND CHEESE



Spicy Jalapeno-Bacon Mac and Cheese image

This mac and cheese has an intense sharp Cheddar cheese flavor with the kick of the jalapenos.

Provided by LOLOK

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package elbow macaroni
1 (16 ounce) package bacon, cut into bite-size pieces
10 jalapeno peppers, seeded and diced
2 tablespoons chile paste, or to taste
salt and ground black pepper to taste
4 tablespoons all-purpose flour
1 tablespoon minced garlic
4 cups whole milk
16 ounces shredded extra-sharp Cheddar cheese
8 ounces shredded Parmesan cheese

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Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
  • Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, whisking constantly, for 5 minutes. Remove from heat and let sit for 10 minutes to cool slightly and prevent cheese from separating.
  • Stir Cheddar cheese and Parmesan cheese into the mixture until melted. Add drained pasta and mix together. Serve.

Nutrition Facts : Calories 745.6 calories, Carbohydrate 56.8 g, Cholesterol 112.4 mg, Fat 38.8 g, Fiber 2.4 g, Protein 43.4 g, SaturatedFat 20.1 g, Sodium 1371.8 mg, Sugar 8.3 g

FIVE CHEESE BACON MAC AND CHEESE RECIPE



Five Cheese Bacon Mac and Cheese Recipe image

Bring out the cheesy flavors with this Five Cheese Bacon Mac and Cheese Recipe. The smoky bacon flavor in this bacon mac and cheese recipe always pleases.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 15

12 oz. elbow macaroni, uncooked
4 slices OSCAR MAYER Bacon, cooked and crumbled, divided
4 Tbsp. butter, divided
2 Tbsp. flour
1 cup milk
1 cup chicken broth
1/4 cup half-and-half
1/4 tsp. pepper
2 oz. PHILADELPHIA Cream Cheese
2 oz. KRAFT Extra Sharp Cheddar Cheese, grated
2 oz. KRAFT Colby & Monterey Jack Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese
1/2 cup dry bread crumbs
season to taste

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Steps:

  • Preheat the oven to 350. Cook the macaroni according to the package directions; omitting salt. Drain and set aside.
  • While the pasta is cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour, and cook 2-3 minutes, or until slightly golden and bubbly.
  • Slowly add the milk, followed by the half and half, whisking constantly to prevent lumps. Let the mixture bubble and thicken, then slowly add the chicken broth while continuing to whisk. Let cook 3-5 minutes, until thickened. Stir in the pepper, and cream cheese, and cook until the cream cheese has melted.
  • Remove from heat and stir in the cheddar, colby jack, mozzarella, and 2 tablespoons of parmesan cheese. Whisk until the cheese has melted. Stir the cooked pasta into the cheese sauce, then add the crumbled bacon, reserving about two tablespoons. Spoon the pasta mixture into an 8 x 8 baking dish.
  • Melt the remaining 1 tablespoon of butter in a small bowl, and whisk together the melted butter, bread crumbs, and remaining 1 tablespoon of parmesan cheese. Sprinkle the bread crumb mixture over the pasta, and top with the remaining bacon pieces.
  • Bake 15 minutes, or until the bread crumbs are toasted and the cheese sauce is bubbly. Serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RED HOT CHIPOTLE BACON MAC AND CHEESE



Red Hot Chipotle Bacon Mac and Cheese image

A next-level macaroni and cheese with a red sauce, smoky chipotle spice, and bacon.

Provided by fabeverydayblog

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 50m

Yield 8

Number Of Ingredients 15

1 (16 ounce) box Barilla® Elbows
1 ½ cups Barilla® Roasted Garlic Sauce
6 slices bacon
2 cups milk
½ cup heavy cream
¼ teaspoon cumin
salt and pepper to taste
1 canned chipotle chile in adobo, or more to taste
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
1 red bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses.
  • Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
  • Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish.
  • Bake in preheated oven until bubbly, about 20 minutes.
  • Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.

Nutrition Facts : Calories 597.1 calories, Carbohydrate 54.1 g, Cholesterol 93.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 26.5 g, SaturatedFat 18.1 g, Sodium 676.9 mg, Sugar 3.8 g

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